Crabmeat Chef'S Salad - cooking recipe

Ingredients

15 oz. fresh crabmeat
12 oz. asparagus spears
6 lettuce cups
3 hard-boiled eggs, sliced
Lemon-Caper Dressing
paprika

Preparation

Drain crabmeat.
Remove remaining shell or cartilage.
Flake the crabmeat.
Cook asparagus spears.
Drain and chill.
Place 3 asparagus spears in each lettuce cup.
Place about 1/3 cup crabmeat on asparagus.
Cover with Lemon-Caper Dressing.
Top with 3 slices hard-boiled egg.
Sprinkle with paprika.